Executive Sous Chef

AJS Hotels•Louisville, KY

27d•Onsite

About The Position

The Executive Sous Chef reports to the Executive Chef and is responsible for the daily operation of the kitchen. The Executive Sous Chef will assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety, sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.

Requirements

Culinary Degree or equivalent experience.
5+ Years of culinary experience in hotel or equivalent setting.
3+ Years management or supervisory experience.
Knowledge of proper food handling and safety procedures.
Ability to prepare food according to the hotel standard and guest expectations.
Ability to multitask and accomplish a heavy work load in a timely manner while under pressure.
Skilled at managing a team and training line staff to cook properly and follow standards.
Ability to adhere to and enforce company policies and procedures.

Responsibilities

Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration.
Develop daily specials with a focus on involvement and input from other chefs.
Recognizes superior quality products, presentations and flavor.
Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control.
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Provide guidance to sous chefs on daily record lists and monthly self-audits.
Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls.
Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff.
Coordinates banquet production with Banquet Chef.
Helps the Executive Chef research and test new food products in conjunction with Company initiatives.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Create a team environment that works harmoniously and professionally.
Demonstrate new cooking techniques and equipment to staff.
Encourage and build mutual trust, respect, and cooperation among team members.
Ensure a high standard of food quality, taste, presentation and sanitation.
Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation.
All other duties as required.